Sourdough English Muffins
Source: adapted from sourdoughhome.com and wildyeastblog
Sponge:
1/2 cup refreshed starter
1 T honey
1 1/4 cup milk
2 cups unbleached flour (can use 1/2 whole wheat)
Mix starter, honey, milk and flour in medium bowl just until combined.
Cover loosely with plastic and let rest for 8 hours or overnight.
Dough:
all of sponge
1 tsp baking soda
1/2 -1 cup unbleached flour (more or less as needed)
1 tsp salt
Stir baking soda and salt into sponge.
On floured surface, work in flour as needed until dough is still moist, but workable. Knead for 5 minutes.
Flour surface again and pat dough out to about 1/2-inch thick. Cut the dough into 3-inch circles and place them on semolina-dusted parchment paper, without touching. Try to keep them very uniform in thickness and diameter.
Alternately, divide dough evenly and press into sprayed muffin rings in cornmealed pans.
Cover and let rise for 45-60 minutes.
To cook:
Pan bake muffins over med-low heat in cornmealed, non-stick skillet, about 5-7 minutes on each side.
Makes about 8-10 muffins